Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pantherfan83

    MES modification, 12x12 tile

    Try it. If it doesn't fit, you can cut it down to 12x12.
  2. pantherfan83

    MES modification, 12x12 tile

    See this: http://www.smokingmeatforums.com/for...ad.php?t=82158
  3. pantherfan83

    Can you use Galvinized metal inside your smoker?

    It might take 20 years for your issues to show up. Someone could say that they smoke 2 packs a day and they haven't had any issues, but that doesn't mean that they won't.
  4. pantherfan83

    smoked polish sausage w/qview

    Your sausage looks really good. It doesn't look like you rendered the fat out of it. If you did, it would have a very dry and mealy consistency which I don't see any evidence of in the pics. I agree with others that the grinding and/or stuffing process were probably the cause of your...
  5. pantherfan83

    Best Place to Buy Vaccum Sealer Bags

    http://www.sealerbags.com/
  6. pantherfan83

    need help ASAP

    Were you using the water pan? I think the steam it produces helps finish the sausage more quickly. After 7-8 hours, I've had mine go practically dry and my internal temp increase seemed to come to a stand-still. In my opinion, which was gained by reading the most respected books available and...
  7. pantherfan83

    Are sheep casings hard to stuff?

    What he said. If you buy a hank, getting them untangled and on the tube is no fun. When stuffing, you have to be careful not to over-fill them. If they are stuffed loosely, you can tighten it up as you twist your links. You'll have to remove some air pockets too, but that's no big deal. As...
  8. pantherfan83

    Collagen Casing Near Disaster

    Did you call your supplier and let them know the problems you were having?
  9. pantherfan83

    Chicken Basil sausage...

    Great job. Points! This is one of my favorite recipes from that book. I bought a 40 lb box of chicken thighs and made a butt-load of them 2 summers ago. Everyone I shared them with loved them. Need to make some more this summer.
  10. pantherfan83

    anyone have a beef summer sausage recipe?

    I was mistaken. The recipe I use is not from Rytek's Great Sausage Recipes and Meat Curing, it is from Ruhlman & Polcyn's Charcuterie. Not sure if you wanted 100% beef or if some pork is OK? This recipe uses beef and pork. The only change I made to the recipe as written in Charcuterie was to...
  11. pantherfan83

    anyone have a beef summer sausage recipe?

    I've done the one from Rytek's book. I really like how it turned out. It's been a while, I'll search and see if I can find a link to some Q-Viewfor you. Update: I searched and couldn't find it. It may have been before the before the board crashed. Anyway, I'm sure I followed Rytek's recipe...
  12. pantherfan83

    Finished pictures of the beast smoker

    Great looking build, but I don't see any vents for air flow/draft in your pics. Do you have any?
  13. pantherfan83

    sausage ingredients

    The flavor binder 86 is a filler. I wouldn't use it in any sausage that I made.
  14. pantherfan83

    sausage ingredients

    You're most likely going to have to order it, unless you have a specialty butcher shop nearby that makes their own smoked sausage and is willing to sell you some. Even if they do, I can't imagine them having all of it. Flavor binder 86 is not a common ingredient used in sausage making. I...
  15. pantherfan83

    Check this out

    I could see Cowgirl with one of these. http://www.settlerskitchen.com/page4/page4.html
  16. pantherfan83

    First timer problems

    I think it depends on what kind of blades your grinder has. I put ice through my cheap-o electric grinder once and the blade shattered. A stainless steel blade would probably have no problems.
  17. pantherfan83

    new to Sausage

    I also really like Charcuterie by Michael Ruhlman.
  18. pantherfan83

    First go with the MES

    They don't bother me any. Looks like you did a great job. Keep the QView comming.
  19. pantherfan83

    First timer problems

    Everything that Meat Hunter said is right. In addition, here's my two cents. As everyone else said, the meat should be partially frozen. Not to the point where you can't bend it or pull pieces that are stuck together apart, but you should be able to see ice crystals on the meat.It will get to...
  20. pantherfan83

    New to electric smoking and have several questions

    Mark, here's my answers to your questions.
Top Bottom
Back
Clicky